Synthetic edible fat



Patented July 28, 1925 I v I 1,541,571 ium'rso STATES I PATENT-OFFICE.

cannh'ron Ennis, or MONTCLAIR, NEW 'mnsnml SYNTHETIC EDIBLE FAT.

No Drawing. Substitute for application No. 269,341, filed January 2, 1919. This application filed October 30, 1920. Serial No. 420,732.

To all whom it mayconcem.

Be it known that I, OAnnnToN ELLIS, a citizen of the United .States of America, residin at Montclair, in the county of Essex and tate of New Jersey, have invented certain new and useful lm rovcmonts in Synthetic Edible Fat, of which the'following is a specification.

' This invention relates to edible fatty material or'to fatty material which may be employed for certain technical purposes and relates especially to a fatty product obtained from glycerin and stearic acid, or from nurttures of stearic and palmitic made, by csterlfication.

Example 1.-I will describethe invention y giving an illustration of its ap lication in t e namel Fer t is urpose 200 parts .by Wei ht of high grad commercial stearic acid which contained palmitic acid was heated with 36- parts by weight of glycerine fora period of two hours at a temperature of 17 5200 0.",

and then for three hours atf240 O. The. heating was in one. case carried out at atmos pheric pressure in an atmosphere of an inert gas. The meltin point of theoriginal fatty acid was 565 and that of the final roduct 54.5 C. 'It 'was'substantially free 10m glycerine and had an-acidnum er of about 10.

The synthetic fatty ester may also be purified and deodorized, thus while ordi-f nary -wel thetic roduct is usually white,.,the productcommercial stearic acid which has been pressed is light in color and the syn is far hter than any bleached stearine or urified ydrogcnatcd oil. This color thereore makes it possible to roduce white fats,-

which are more acceptab e to thetradeg Ewample 2.-The crude roduct may have an unpleasant flavor, pro ablydue to, the fact t p v monly made by the distillation of low. 'rade fats. By heating the product qf jfitllfibar tion to 160 0., and under a vacuumbf say 25 to 26 inches, and blowing with superheated steam this unpleasant taste ,is removed to-. gather with traces of the free acidjwhichave escaped este'rlfication. At least the latter is removed to some extent'and the.

higher the vacuum and temperature. the more acid is removed.

66 temperature can be run upvas high as corporatcd with eighty-eig production of one form of e ible fat lard compound or lard substitute. 1

. that required to,

at commercial stearic ;.acidg{%,is;.,. com- 7 'ingcorn, cottonseed, bean, -castor, linseed,

the like orani'mal oils such as lard, tallow "and marine animal oils including the various, fish and whale oils. gazbe employed with advantage,

for use in confectionery tion of butter substitutesv and lard com-' In some. cases the 200230 0., Without injury to the product. I

Emample 3.Twenty per cent of the hard product of Example 1 was melted and incorporatcd with 80% of refined cottonseed.

incorporated with the fat and whitened it somewhat.

Ewamplc 4.In a smular manner twelve per cent of the synthetic filyceridewa s int percent of cottonseed oil to make a fat of about the consistency of butter fat which could be churned with sour milk, etc., to produce a butter substitute. a

In the proportions given in Example '1, the amount of glycerinc is approxiiilately .roduce the diglyceride, but by modifying t e proportions the monoand trigl ceride may bc'produced. Mixtures of t e mono-, di- ,peclally products consisting largely of diglyoeride,-ma be used in such mixtures'as and triglycerides, es-

areherein disclosed. While a product as described is made from a mixture of stearic and palmitic acid it may pared from likewise be prepure stearic acid or pure palmitic Ecbamplc 5.The synthetic glyccride may i tallow-like bodies Which may be used forv I stuffing-leather or other purposes, but the vl-nve'ntlon is 'es ecially directed .to the production of,edi le roducts or; of materials from which edible ats may be produced;

- Various Foils may be admixed with the.

synthetic product, above described, such for example asvarious vegetable oils includ- (peanut, sesame, soya' hmese wood 011 and Cocoanut oil may the synthetic glycerlde bein used to thicken. the cocoanut oil somew at-to' make it better suited pounds.- The addition of from ten and in the preparaa.

percent of the synthetic glyoeride or even esser or greater quantities enables a fat to 1 be produced containing cocoanutioil which is excellent for cooking purposes or for the manufacture of chocolate creams, ice-cream present invention themelting point is lowered as also is the case if oleic acid is introduced. Thus, the mixed glyceride esters of stearic palmitic, oleic and lauric acids may be obtained? f he synthetic glyceride appears to have properties which render it unusually good for incorporating with other fats and oils, producing compounds of remarkably fine texture, color and stability and there is not i the same evidence of granulation and segregation as is noticeable when some of the other fatty materials employed in the edible field are so incorporated.

The resent application is filed as a substitute g ary 2, 1919, erial No. 269,341.

The preparation of synthetic fats in this manner has one advantage in some cases that being the unusually good color of the product. At the present time a crude oil during the refining process is usually bleached by means of fullers earth or sul ,furic acid or some bleaching agent which i may affect the flavor or chemical constitution of the oil. In some cases this effect is of an unfavorable character. In the present case the stearic acid which maybe employed is that obtained by pressing of fats and by such pressing the colorin matters are removed in the olein or oleic acid. Thus'stearic acid is obtained which has not been subjected to specific bleaching operations other than the operation of pressing. For example a triple pressed stearic acid is I very-w,hite, entirely free from the cream or m prior application filed J anu M 1c diglycende of stearic and palmitic acids color. or yellow tint of ordinary stearines and tallows and when such a white acid is combi ed\ with glycerin away from the air so the discoloration doesnot take place durin esterification,,a product may be obtaine which is of extraordinary whiteness and which therefore when admixed with oils in the production of edible products, 1yz 'ields a more attractive edible material. any commercial ades of stearic acid have however a flavor w ich is unsatisfactory and the esterified roduct should therefore be deodorized as, or example by blowing with steam or inert gas under vacuum. 3

The term synthetic glycerid of a higher fatty acid as herein employed, is not intendedto embrace hard hydrogenated fatty oils, although such products have sometimes been heretofore incorrectly referred to as synthetic fats, but is intended to cover fats made by'combining the fatty acid with glycerin.

I claim: 1. A fatty product of about a lard-like to butter-like consistency comprising" a synthetic diglyceride of a higher fatty acid and a vegetable oil. 1

2. A fatty product consisting of a synthetincorporated with a major proportion of a vegetable oil.

3. An edible product consisting of the (liglyceride of stearic and palmitic acids-incorporated with a major-proportion of an ture.

CARLETON ELLIS. 

